Charred, blistered poblanos get peeled and split, then packed with a smoky black bean and corn filling studded with melty cheese for serious texture contrast. A chickpea flour batter gives each pepper a crisp, golden crust once it hits the hot oil, so you get that classic relleno crunch giving way to a warm, savory center. The real showstopper is the sauce — roasted onion, garlic, and diced tomatoes blended with chipotle and adobo into a smoky, gently spicy puree that pools underneath each pepper. A scatter of fresh cilantro and a squeeze of lime brighten the whole plate right before serving. It's a hearty, from-scratch main that fits neatly into a vegetarian spread without skipping any of the drama of the original dish.
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Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, 10–12 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes.
While the peppers steam, make the filling. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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